THE THIN BLUE SMOKE THREAD XI
- Thread starter Jim
- Start date
Beautiful
kelbro
Alfred Spatchcock
Those ribeyes look wonderful!
Smoked up a Cajun turkey breast with pecan today.
Yummy!!!
kelbro
Alfred Spatchcock
Beef Chuck ribs with mac & cheese over oak.
December can be a sketchy time for preparing quality BBQ so let's see how this goes ....about 5.5 pounds over mesquite and oak
Oh my!!
Let's hope it'll be a keeper
15 hours (12 in the pit...3 wrapped). Oak and mesquite.
No fun tending the fire at 4 AM...31 degrees outside. But....
Yeah, it's worth it all. Pellet smokers? Not today.
A most legit brisket we have here. Good and spicy rub, tender as a mother's love.
Beans are in the pit. Should be done in an hour or so. Gonna be a Rolaids day for sure.
Great looking bark on that one! Nice job!
kelbro
Alfred Spatchcock
Nice bark. Looks good!
Just keeps getting better. Brisket sandwich Kansas style with a tasty North GA IPA.
kelbro
Alfred Spatchcock
They do a 'shaved' brisket in this part of N. Carolina that is quite different from what I'm used to but is pretty good. Is that what that is style is called?
No, not quite.
This is a thick-ish chunky short sliced brisket served with a healthy dose of KC style sauce on a big 'ol soft bun that may easily disintegrate if you don't eat quickly.
Pure heaven......
Here is a different, somewhat clearer view of a legit Kansas brisket sandwich.
This is a thick-ish chunky short sliced brisket served with a healthy dose of KC style sauce on a big 'ol soft bun that may easily disintegrate if you don't eat quickly.
Pure heaven......
Here is a different, somewhat clearer view of a legit Kansas brisket sandwich.
Last edited:
1720 local.
She’s just about ready
She’s just about ready
Done!!
kelbro
Alfred Spatchcock
Quality AND quantity!
WHAT??
We had 1/2 New York Strip each with veggies. All the remaining food is packed for work as usual. Works perfectly for our 20 minute chow breaks at work and even better when we have the 16 hour shifts. Been doing it this way for many years.
